“Ultimate Vegan Mushroom Stroganoff” is one of my favorite recipes. When I first tried to make it, I was excited to create a comforting dish that everyone could enjoy. I wanted to show that vegan meals could be delicious and hearty, just like traditional recipes. The creamy sauce and tender mushrooms made this “Ultimate Vegan Mushroom Stroganoff” a winner in my kitchen. I knew I had to share it with my friends and family.
Gathering the Ingredients
To start my “Ultimate Vegan Mushroom Stroganoff,” I gathered all the ingredients. I chose fresh mushrooms, onions, and garlic for great flavor. The creamy sauce would come from cashews soaked in water. I love how simple ingredients can come together to create something amazing. Once everything was ready, I felt the excitement of cooking wash over me.
Cooking with Care
As I cooked the “Ultimate Vegan Mushroom Stroganoff,” the kitchen filled with delicious smells. I sautéed the onions and garlic until they were soft and fragrant. Then, I added the mushrooms, letting them cook down until they were tender. Finally, I blended the soaked cashews with some vegetable broth to make a creamy sauce. Watching it all come together was pure joy, and I couldn’t wait to taste my creation.
When the “Ultimate Vegan Mushroom Stroganoff” was ready, I served it over pasta. The creamy sauce coated every noodle, and the mushrooms added a wonderful texture. I took my first bite, and it was everything I hoped for—rich, flavorful, and satisfying. Sharing it with my loved ones made the experience even better. This dish showed me that cooking can be both fun and rewarding, especially when you create something so delicious.
Table of Contents
Chef’s Notes- Ultimate Vegan Mushroom Stroganoff
- Make sure to clean the mushrooms properly. Wipe them with a damp cloth instead of rinsing them under water to avoid excess moisture, which can hinder browning.
- Sauté in batches to avoid overcrowding the pan. This allows the mushrooms to brown properly, enhancing their flavor.
- For an extra layer of flavor, consider adding a splash of truffle oil or a teaspoon of liquid smoke towards the end of cooking.
- If you want a creamier sauce, feel free to add more coconut milk or a dollop of vegan sour cream.
- Incorporate cooked lentils or chickpeas for added protein and fiber without altering the taste.
- Serve with a side of roasted vegetables or a crisp green salad to balance the richness of the stroganoff.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- For longer storage, this stroganoff freezes well. Portion it out into containers and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Ultimate Vegan Mushroom Stroganoff
Indulge in this Ultimate Vegan Mushroom Stroganoff, a delectable plant-based twist on the classic comfort dish! Bursting with rich umami flavors, tender mushrooms, and a luxuriously creamy sauce, this recipe is sure to satisfy your cravings without any dairy. Perfect for cozy dinners or hearty lunches, it’s a versatile meal that promises both taste and nutrition. Whether you’re a seasoned vegan or just exploring plant-based cuisine, this stroganoff is easy to customize and incredibly satisfying. Dive into a bowl of warmth and flavor that’s bound to become a family favorite!
4
20
minutes50
minutes700
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- Oils Fats
3 tablespoons olive oil divided
- Vegetables
2 large leeks cleaned and sliced
13 ounces mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and torn or sliced
4 cloves garlic finely minced
2 tablespoons fresh thyme leaves roughly chopped
- Liquids
1 cup vegetable broth
1/3 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
3/4 cup full-fat coconut milk
- Seasonings Condiments
1.3 tablespoons tamari or soy sauce
2/3 tablespoon vegan Worcestershire sauce (optional)
2.7 tablespoons all-purpose flour
1.3 tablespoons tahini
1.3 tablespoons nutritional yeast
2/3 teaspoon paprika
1/3 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper to taste
- Pasta
8 ounces your favorite pasta
- Garnish
2 tablespoons fresh dill chopped
- Alternative Ingredients:
Olive oil: Substitute with avocado oil or coconut oil.
Leeks: Use green onions or shallots instead.
Mixed mushrooms: Replace with button mushrooms cremini, or portobello.
Vegetable broth: Use mushroom broth or water with bouillon cubes.
Tamari: Opt for gluten-free tamari or liquid aminos.
Vegan Worcestershire sauce: Omit or use soy-free tamari mixed with apple cider vinegar.
All-purpose flour: Use a gluten-free flour blend for a gluten-free version.
White wine: Substitute with additional vegetable broth or non-alcoholic white wine.
Coconut milk: Replace with cashew cream or almond milk combined with a thickener.
Tahini: Use sunflower seed butter or almond butter.
Nutritional yeast: Substitute with miso paste or grated vegan Parmesan.
Dijon mustard: Use yellow mustard as an alternative.
Pasta: Choose gluten-free pasta or spiralized vegetables for a low-carb option.
Fresh dill: Replace with parsley or cilantro if unavailable.
Directions
- Prepare the Mushrooms – Begin by gently wiping each mushroom with a damp paper towel or clean cloth to remove any dirt. Depending on the type, slice them uniformly or tear them into bite-sized pieces for a rustic texture. Set aside the prepared mushrooms for later use.
- Slice the Leeks – Trim the dark green tops off the leeks and either discard or save them for making vegetable broth. Halve each leek lengthwise and slice horizontally into approximately ½-inch pieces. Due to their tendency to harbor dirt, thoroughly wash the sliced leeks in a bowl of cold water, agitating gently to loosen any debris, then drain and pat dry.
- Sauté Initial Batch of Vegetables – Heat 1.5 tablespoons of olive oil in a large sauté pan or Dutch oven over medium-high heat until it starts to shimmer. Add half of the sliced leeks and mushrooms to the pan, allowing them to cook undisturbed for 8-10 minutes until they develop a deep brown color, stirring occasionally to ensure even cooking.
- Add Aromatics – Lower the heat to medium and incorporate half of the minced garlic, thyme leaves, and a quarter teaspoon of kosher salt into the pan. Continue to cook for an additional 2-4 minutes, or until the mushrooms become crispy and golden. Once achieved, transfer this portion to a separate plate or bowl.
- Repeat Sautéing – To achieve maximum flavor, repeat the sautéing process with the remaining olive oil, leeks, mushrooms, garlic, thyme, and salt. This ensures all vegetables are thoroughly browned and crispy, enhancing the overall dish’s depth of flavor.
- Create the Vegetable Broth Mixture – In a medium bowl, whisk together the vegetable broth, tamari, (optional) vegan Worcestershire sauce, and all-purpose flour until smooth and free from lumps. This mixture will serve as the base for the creamy sauce.
- Deglaze the Pan – Pour the white wine into the same pan containing the sautéed mushrooms. Use a wooden spoon or spatula to scrape up any caramelized bits stuck to the bottom, infusing the dish with rich flavors. Allow the wine to simmer and reduce for approximately 3 minutes until the alcohol scent fades and the liquid has mostly evaporated.
- Combine and Simmer the Sauce – Pour the vegetable broth mixture into the pan, stirring continuously to integrate without lumps. Bring the mixture to a gentle simmer, then add in the coconut milk, tahini, nutritional yeast, additional kosher salt, and paprika. Let the sauce simmer on medium-low heat for about 10 minutes, or until it thickens to a creamy consistency.
- Cook the Pasta – While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Once cooked, drain the pasta and keep it warm while you finish the sauce.
- Finalize the Stroganoff – Stir the Dijon mustard into the thickened sauce for added tanginess. Add the hot cooked pasta and chopped fresh dill to the sauce, tossing well to ensure the pasta is evenly coated.
- Serve and Garnish – Portion the creamy stroganoff into bowls or onto plates, topping each serving with the reserved crispy mushrooms. Sprinkle with extra dill and freshly cracked black pepper to taste, adding a burst of freshness and flavor.
Equipment
- Dutch Oven
- mixing bowls
- colander
Notes
- Ensure all mushrooms are thoroughly dried before sautéing to achieve maximum browning and rich flavor. For added depth, try incorporating a splash of truffle oil before serving. Pair this stroganoff with a crisp green salad or steamed vegetables for a balanced meal. To enhance the protein content, consider adding grilled tofu or tempeh. Leftovers store well in the refrigerator for up to 3 days and can be frozen for longer storage. Fresh herbs like parsley or chives make excellent garnishes if dill is not available.
Nutrition Facts
- Calories: 700kcal
- Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 80g
- Fiber: 10g
- Sugar: 10g
- Protein: 20g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 150mg
- Iron: 5mg
FAQ- Ultimate Vegan Mushroom Stroganoff
Can I use other types of pasta?
Yes! Feel free to substitute with gluten-free pasta, whole grain, or even spiralized vegetables like zucchini for a low-carb option.
What can I substitute for coconut milk?
If you prefer not to use coconut milk, try using cashew cream or almond milk thickened with a tablespoon of cornstarch.
Is this dish suitable for meal prep?
Absolutely! This stroganoff can be made ahead of time and reheated. It’s a great option for meal prep, as the flavors continue to develop when stored.
How can I make this recipe gluten-free?
Use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
Can I add protein to this dish?
Yes! Grilled tofu, tempeh, or even cooked lentils can be added for an extra protein boost without compromising the flavor.
